Nutrient-rich mushrooms can significantly lower the risk of cognitive decline

Do you want to protect your brain from seemingly inevitable cognitive decline which comes with age? Then eat lots of mushroom every week as they contain many nutrients and natural compounds that decrease the risk of mild cognitive impairment.

The savory taste of mushrooms makes them a staple ingredient in various cuisines and recipes. In fact, many people around the world use and include mushrooms in their meals.

Wild edible mushrooms and their cultivated counterparts serve as rich sources of fiber, minerals, protein, and vitamins. Many studies have reported the benefits of eating these nutrient-rich foods, in particular, how it helps maintain good health and prevent various diseases.

Recently, a research team from the National University of Singapore (NUS) looked into the effects of mushrooms on the brain. They found that eating even small amounts of mushroom daily can reduce the risk of cognitive decline.

In their cross-sectional analysis, the NUS researchers drew their data from an earlier Singaporean study called Diet and Healthy Aging (DaHA). They picked 663 participants aged 60 years and above to represent the country’s population of older people.

The observational period lasted for six years. During that time, the researchers investigated the connections between the number of mushrooms eaten by the participants and their risk of mild cognitive impairment.

The researchers also paid particular attention to the common types of mushrooms consumed by the participants. These included golden mushrooms, shiitake mushrooms, and white button mushrooms, as well as button mushrooms that underwent the canning process or were dried.

Moreover, the neuroprotective effects of mushrooms applied even to participants who ate smaller amounts each week. The researchers reported that these participants also received some health benefits from consuming mushrooms.

Make mushrooms a bigger part of your healthy diet

The natural compounds present in mushrooms can help reduce the risk of certain cancers. Cordyceps, maitake mushrooms, oyster mushrooms, Portobello mushrooms, and reishi mushrooms have all undergone testing for their anti-cancer potential and have yielded positive results.

Mushrooms are also good for the immune system. They bolster the adaptive immune response of the body to disease-causing substances, leading to a stronger immune function.

Edible mushrooms contain lots of dietary fiber that curbs the appetite and makes a person feel fuller after a meal. By decreasing a person’s total calorie intake, mushrooms can make it easier to manage and maintain a healthy weight.

Finally, the high vitamin D content of mushrooms can alleviate a deficiency of that important nutrient. In doing so, mushrooms can also improve depression symptoms and prevent bone loss, cancer, cardiovascular disease, and other disorders associated with vitamin D deficiency.